Okara Croquette
Add grated lotus root to the okara to create a tiny texture. The grated lotus root juice contains starch, so please use it as is without throwing it away.
How to make it
1
In a bowl, add the grated lotus root and grated carrots and mix.
2
Collect each one to about 45g and shape it into a bale shape. Place on a plate and rinse in a 600W microwave for about 3 minutes.
3
Bake the flour, beaten eggs, and breadcrumbs in the order of flour, and then place in deep frying oil heated to about 170°C. Fry for 2.5 to 3 minutes, then remove onto a net when it has a moderately deep-fried color.
4
Make bean paste.
Put the seasonings in a pot and heat them. Once it boils, turn off the heat. Add water-soluble potato starch and mix to thicken. If the thickness is low, stir over a heat.
5
Serve the croquettes in a bowl and pour the bean paste from [4]. Add roasted mitsuke leaves and finish.
Ingredients for 3 people
-
- Use raw okara
- 50g
-
- Grated lotus
- 140g
-
- Grated carrots and used
- 50g
-
- Used as flour
- A little
-
- a beaten egg coat
- A little
-
- Used as a bread
- A little
-
- Fried oil
- Appropriate amount
-
[bean paste]
- Kelp broth
- 100cc
-
- Grated garlic and used
- 5g
-
- Happo-mibijin (can be used as a substitute with soy sauce + mirin)
- 1 tablespoon
-
- Coarsely smelt black pepper
- 1/4 tsp
-
- Water-soluble potato starch
- 1 tablespoon
-
- For finishing triple leaves
- A little
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